Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. —Marcy Cella
Meet the Cook: The first time I served my trifle was for a family dinner. Everyone loved it! I've since found that it also goes over well at potlucks and at buffet dinners.
Both of our children are grown. My husband and I have a market garden.
-Betty Howlett, Elmira, Ontario
I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.
Guests will think you slaved over this impressive-looking dessert shared by Karena Bauman of Minneapolis, Minnesota. "It's a snap to assemble," she assures. "Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results."
For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. —Marnie Stoughton, Glenburnie, Ontario
Fresh raspberries add lovely layers of color to this easy-to-assemble dessert. A rich mixture of sweetened cream cheese and whipped cream is a refreshing change from the pudding found in many trifles. —Wendy Block, Abbotsford, British Columbia
A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.
I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia